AuthorFran TunnoMix together the flour, sugar, and salt in a food processor.
Cut the butter into 1/2 inch pieces and process until the flour looks like small pebbles.
Mix in the the liquid (cold milk or cold whipping cream and water)with a spatula. Next divide the dough into four parts. Place each part on floured plastic wrap, flatten it into a disc and freeze it for about an hour.
Roll out the dough, lay it in the pie pan crimping the edges of the crust.
Combine the eggs, brown sugar, Karo syrup, molasses, flour, salt, butter and vanilla. Mix thoroughly.
Chop the four cups of pecans. Set aside the two cups of whole pecans in a cup. Pour a couple of tablespoons of the liquid brown sugar mixture over the whole pecans and stir them to coat them. Set them aside.
Then pour the chopped pecans into the liquid mixture and divide that between the two pie pans. Take the whole pecans and arrange them in circles on the top of the pies. Pour any additional liquid filling into pie. Bake at 425 for 15 min, then reduce heat to 350 and bake for an additional for 35 minutes or until center is set and not jiggly.
Ingredients
Directions
Mix together the flour, sugar, and salt in a food processor.
Cut the butter into 1/2 inch pieces and process until the flour looks like small pebbles.
Mix in the the liquid (cold milk or cold whipping cream and water)with a spatula. Next divide the dough into four parts. Place each part on floured plastic wrap, flatten it into a disc and freeze it for about an hour.
Roll out the dough, lay it in the pie pan crimping the edges of the crust.
Combine the eggs, brown sugar, Karo syrup, molasses, flour, salt, butter and vanilla. Mix thoroughly.
Chop the four cups of pecans. Set aside the two cups of whole pecans in a cup. Pour a couple of tablespoons of the liquid brown sugar mixture over the whole pecans and stir them to coat them. Set them aside.
Then pour the chopped pecans into the liquid mixture and divide that between the two pie pans. Take the whole pecans and arrange them in circles on the top of the pies. Pour any additional liquid filling into pie. Bake at 425 for 15 min, then reduce heat to 350 and bake for an additional for 35 minutes or until center is set and not jiggly.
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